>From: "Grace Carruthers" <Gcarruthers@conestogac.on.ca>
>Subject: chiabatta and potato bread request
>Hi Everyone!
>
>I'm looking for recipes for CHIABATTA BREAD and POTATO BREAD (or
>rolls.
>Grace
Grace,
Here's some for you.
Martha
* Exported from MasterCook *
CIABATTA
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FIRST STEP-----
12 oz Flour
1/4 ts Yeast, dry
7 fl -- Water, warm
Olive oil
-----SECOND STEP-----
1/2 pt -- Water, warm
1 tb Olive oil
5 tb Milk, warm
1 1/4 lb Flour
1 t Yeast, dry
1 tb Salt
Cornmeal to dust
Add yeast to sifted flour and slowly mix in the water.
Beat for five minutes. Place in a bowl and brush with
olive oil. Cover and leave to rise in a warm place
until tripled in size (5-24 hours). Now chill.
Stir the warm water, milk and olive oil into the
chilled mixture. Slowly add this mixture to the 1 1/4
lb of flour, adding the yeast and salt.
Using either a food processor or those at the end of
your wrists, form into a dough and then knead on a
floured surface until springy . Put dough in an oiled
bowl, cover and leave to rise until doubled in size.
Divide into four and stretch dough into rectangles,
pressing flat with your knuckles. Cover with a damp
cloth and leave in a warm place for 2 hours. Pre-heat
oven to 450 F. Heat baking sheets in oven. Dust
baking sheets with cornmeal and place dough on top.
Bake for 25 minutes, sprinkling with water three times
during the first 10 minutes.
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* Exported from MasterCook *
Potato Bread
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Potato, peeled, cubed
2 1/2 c Water
3 tb Yeast
4 tb Maple syrup, warm
1 T butter, melted 6 c whole wheat pastry flour 2 T butter, softened
1/2 c Monterey Jack cheese,
grated In a sauce pan, boil potato in water for 10 minutes; mash
potato in water. In a bowl, combine yeast and maple syrup, making sure
syrup is warmed to body temperature. With a wooden spoon stir butter into
potato mixture; add 1/2 of flour to yeast mixture. Turn resulting dough
onto lightly floured surface and knead, incorporating rest of flour. Put
dough in a lightly oiled bowl; turn to make sure top is oiled too. Cover
with towel and let rise 1 hour. Punch down, and knead 10 times. Separate
and shape into loaves; place in lightly oiled 9" x 5" loaf pans. Split
tops
with sharp knife and insert butter and Jack cheese. Place loaves in cold
oven. Turn heat to 350 degrees and bake for 20 to 30 minutes; loaves will
continue to rise as they bake. Bread is done if it sounds hollow when
tapped with a knuckle.
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* Exported from MasterCook *
Potato White Bread
Recipe By : Maggie Baylis & Coralie Castle
Serving Size : 1 Preparation Time :0:00
Categories : Breads/Potato
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
13 ounces baking potatoes
3 tablespoons brown sugar -- firmly packed
1 tablespoon yeast
4 1/2 cups unbleached white flour or as needed
3 tablespoons butter -- melted and cooled
2 teaspoons salt
Makes two medium loaves.
Scrub potatoes, slice and boil in water to cover until soft. Place the
potatoes and cooking water in blender container and add water to bring
measure to 3 cups; puree and transfer to large bowl. Stir in brown sugar
and cool to lukewarm. Sprinkle yeast over, stir to dissolve and let rest at
room temperature 45 minutes. Stir in 1 1/2 cups of the flour and beat
vigorously about 3 minutes until air bubbles form. Stir in butter and salt,
beat well and gradually add 1 - 1/2 cups of the remaining flour. Let rest
at room temperature 45 minutes. Mound remaining flour on board, turn dough
out and, using a steel baker's scraper, knead in the flour until dough is
stiff enough to knead by hand. Adding additional flour as needed to prevent
sticking, knead 3 to 5 minutes. Dough will be soft and slightly sticky.
Divide into 2 equal portions, knead briefly, form into 2 loaves and place in
2 oiled loaf pans. Cover with tea towel and let rise in a warm place 45
minutes or until almost double in size. Place in oven, turn heat to 350
degrees F and bake 45 minutes or until bread tests done. Turn out onto wire
rack, turn right side up and cool.
>From: Sally Eisenberg <sparky@netgate.net>
NOTES : Yet another one that is worth trying. This recipe, I believe is one
of the best I have ever made.
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* Exported from MasterCook *
Buttermilk Potato Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads/Abm: Potato
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup buttermilk
1/3 cup instant potato flakes or buds
1 egg
1 tablespoon butter/margarine -- cut up
3/4 teaspoon salt
2 cups bread flour
1/2 teaspoon dried thyme leaves
1 teaspoon yeast
Measure all ingredients into bread machine pan in order suggested by
manufacturer, add potato flakes w/ liquid ingredients. Process on
BASIC-WHITE bread cycle, use medium/normal crust setting. DO NOT USE
delayed-bake feature.
Per slice: 168 cal, 4 gr fat, 25 mg cholesterole, 274 mg sodium
NOTE: Check dough after 5 min of mixing, it should form a soft, smooth ball
around the blade. If dough is too stiff or dry, add additional LIQUID, 1
TSP at a time, until dough is of right consistency. If dough is too soft or
sticky, add additional FLOUR, 1 TSP at a time.
busted by Donna
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* Exported from MasterCook *
Sour Cream 'n' Chive Potato Bread
Recipe By : Fleischmann's Bread Website
Serving Size : 1 Preparation Time :0:00
Categories : Breads/Abm: Potato
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***1 1/2 POUND LOAF***
***POTATO MIXTURE***
3/4 cup water
1/2 cup chopped peeled potato
1/3 cup dairy sour cream
***OR LOW-FAT YOGURT***
***OR MILK TO EQUAL 1 1/3 CUP***
***DOUGH***
1 tablespoon butter or margarine
1 teaspoon salt
3 1/2 cups bread flour
4 teaspoons spice islands snipped chives
1 tablespoon sugar
1 1/2 teaspoons fleischmann's bread machine yeast
To save time, use potato flakes or buds instead of fresh potato to make the
potato mixture. Place 1/3 cup for a 1 1/2-pound loaf instant mashed potato
flakes or buds into a 2-cup measure. Then add 1/3 cup sour cream and enough
water to equal 1 1/3 cups.
Potato Mixture: In a small saucepan, combine water and potato. Bring to
boiling; reduce heat. Cook, covered, 8 to 9 minutes or until potato is very
tender. Do not drain; cool. Mash potato in the water. Measure potato
mixture. Add sour cream and enough milk to make 1 1/3 cups.
Dough: Add potato mixture and dough ingredients to bread machine pan in the
order suggested by manufacturer, treating potato mixture as a liquid.
Recommended cycle: Basic/white bread cycle; medium/normal color setting.
Nutrition information per serving (1/12 of 1 1/2-lb. recipe): calories 176;
total fat 3 g; saturated fat 2 g; cholesterol 5 mg; sodium 211 mg; total
carbohydrate 31 g; dietary fiber 1 g; protein 5 g.
busted by Donna
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* Exported from MasterCook *
Quick Potato Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads/Abm: Potato
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups water
3 tablespoons butter or margarine
2 1/2 tablespoons sugar
1 teaspoon salt
1/4 cup potato flakes
3 1/2 cups bread flour
2 teaspoons yeast
Setting white
NOTES : 2 1b loaf
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